Chuck Mince Lettuce Wraps with Gochujang
A quick, flavour-packed way to turn chuck mince into something fresh and different. Gochujang adds a rich, slightly spicy depth, balanced by crisp lettuce wraps.
Perfect for a fast midweek meal that’s light, satisfying, and easy to put together.
10 Mins. 20 mins. 4
🛒 Ingredients:
- 500g Australian Chuck Mince
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- Salt & pepper to taste
- 1 small onion, finely chopped
- 2 tbsp gochujang (Korean chili paste)
- 1 tsp honey or brown sugar
- Salt & pepper to taste
- Butter lettuce leaves (for wrapping)
- Garnish: sesame seeds, chopped spring onion
👨🍳 Instructions:
- Sauté aromatics: Heat sesame oil in a skillet. Add garlic, ginger, and onion. Cook until fragrant.
- Brown the mince: Add chuck mince, break it up, and cook until browned.
- Add sauce: Stir in gochujang, soy sauce, vinegar, honey, salt, and pepper. Simmer for 5–7 minutes.
- Serve: Spoon into lettuce cups and garnish with sesame seeds and spring onion.
🍽️ Serving Suggestions:
- Add shredded carrot or cucumber for crunch
- Serve with steamed rice on the side
- Top with a dollop of sour cream or Greek yogurt for balance
✨ Pro Tip:
For extra depth, marinate the mince in gochujang and soy sauce for 15 minutes before cooking.
This recipe uses:
